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Elderflower Trifle

Elderflower Trifle

Where would the world of comfort food be without Trifle!! When I had my wisdom teeth out many years ago the only thing I ate for days was Trifle. My excuse was it provided that much needed mix of comforrt, calories and nutrition – well there was fruit in it...This recipe uses a plain sponge cake drizzled with liqueur, however if you prefer the Victorian era Trifle with Jam Roll Victoria Sponge, please use that. Trifles really are a matter of personal taste, and you can make them as elaborate or as pared back as you wish. There are many variations I love to prepare, this is my current favourite...

Cut the sponge cake into small pieces and add to the base of a large glass bowl. Sprinkle with liqueur and add a layer of berries.Add mouthful sized spoons of jelly, pressing it to the outside of the bowl so that it looks like a stained glass window.Next add a layer of custard, then another layer of sponge cake sprinkled with liqueur. Continue the layers until your bowl is full.

Finish the trifle with a layer of cream topped with fresh berries.Allow to chill overnight before serving to allow the flavours to develop.

VariationsA very simple yet delicious trifle is White Peach and Vanilla Trifle: Make a simple vanilla jelly, using plain gelatine, vanilla beans and lemonade. Poach white peaches in Galliano vanilla-infused syrup. This looks very pale and pretty and is a gorgeous elegant dish when made in individual serves in glasses or glass bowls.

For true decadence – Choc-Cherry Trifle: using a cherry jelly, chocolate sponge and chocolate custard, topped with toasted flaked almonds and drizzles of dark chocolate. Best when made into individual serves.